Topics - NuclearKnight

A neighbor of mine who scorches meat dislikes me consuming fresh raw meat and rotten raw meat "suggested" a supposedly "tried and true ancient practice" of covering raw meat with citrus juice and letting it sit for a few days to "acid cook". I filled jars with raw chicken livers, gizzards, beef kidneys, and muscle meat, covering the raw meat with raw juice from grapefruit, lemon, or orange juice freshly squeezed by me. Days later, they're all bubbling, fizzing, and foaming. In addition, the meat is not changing color like it usually does with oxygen exposure. This means acid tolerant, anaerobic bacteria, the kind that can get past stomach acid and grow in the intestines. Depending what bacteria is growing, this could be a very bad thing or a very good thing. Anyone have experience with this? The chicken livers in grapefruit juice was disgusting while the beef kidneys in lemon juice was delicious, though neither made me ill.

Kombucha is supposed to be healthful, yet I notice all the recipes I encounter call for refined cane sugar. If bacteria and yeast can turn refined cane sugar into a healthful compound, why can't the same be said for a fermented mayonnaise recipe that calls for refined corn oil? Honey and olive oil I would prefer to use for such recipes, but I read and hear that most honey is adulterated with high fructose corn syrup and most olive oil is adulterated with hazelnut oil. I don't want to fill the pockets of food fraudsters with my money, so maybe I'll have to do without my olive oil and honey. At least lesser quality sweeteners and oils you know you get what you pay for, except I don't want to fill the pockets of these people either. My health is what I particularly do not wish to compromise, as I have done enough of that in my life. Ultimately, do you think bacteria can breath life back into dead fats like they supposedly can dead carbs, both of which are extracted with toxins at high temperatures?

I left some frozen ground beef (grass fed and grass finished with no antibiotics or hormones) in the sun to thaw and warm up. When checking on it later, I noticed some of the meat was missing. Having seen so many crows flying around today, it's my guess a crow is to blame. Would you eat the remainder? The thought that crows are resistant to botulism and we aren't makes me wonder if I can pick up protective bacteria or if I can pick up something worse, or even botulism. Please advise!

I've been thinking that maybe fermenting walnuts can convert the polyunsaturated fats into saturated fats and fermenting coconut can convert the saturated fats into mono/polyunsaturated fats. It stands to reason that the hydrogen atoms in fats could be influenced by bacteria which produce hydrogen. Your thoughts?

I like mashing ripe fruit in a jar and waiting until it becomes bubbly, fizzy, and foamy. They often smell alcoholic but instead taste pleasantly sour. Not once have I became drunk. Might there be friendly yeast that aid in metabolism that are missing in conventionally scorched alcohol?